@kianomoju
FETA & HERB SAMOSAS INGREDIENTS 8 ounces (225 grams) sheep’s milk feta cheese 1 large egg handful of cilantro leaves handful mint leaves 1 teaspoon coarsely ground coriander seeds 1 teaspoon dried oregano 20 egg roll wrappers 1 tablespoon all-purpose flour 1 tablespoon water neutral oil, for frying lime wedges, to serve PREPARATION To make the filling, first crumble the feta cheese into a small bowl. Lightly beat the egg and add it to the bowl; the egg helps bind everything together, making it easier to work with. Some feta is crumbly and dry, so that you may need two eggs. Roughly chop the cilantro and mint, add to the bowl, then stir in the coriander seeds and oregano. Mix to combine. In another bowl, combine the flour and water and mix until it makes a runny but thick paste, similar to glue. Cut the egg roll wrappers in half diagonally, so each square becomes two triangles. To wrap the samosas, place one of the cut egg roll wrappers on a cutting board with the point facing upwards. Fold the left and right corners towards the middle to create a cone shape. Dab your finger in the flour paste and run it along the sides like glue to seal them. Spoon 2 teaspoons of the feta filling into the cone, fold over the top flap to close and use the flour paste to seal the edges. Ensure there are no gaps, or the filling will leak when fried. Repeat until all the samosas are wrapped. In a large saucepan, heat oil to 350°F (180°C). Fry the samosas in batches until golden brown, then remove and drain on a paper towel-lined plate. Serve with lime wedges. Enjoy!